Pinterest

42
Save

1K
Print

308
Facebook

7
Email

17

Fiesta Favorites

Prep 15 min
Total 45 min
Ingredients 5
Servings 24

Appetizers this tasty will disappear fast! With refrigerated pie crust and only four other ingredients, they go together just as quickly, too. From Colleen Pettegrew, Bake-Off® Monthly Challenge. MORE+ LESS-

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

package (4.3 oz) cooked real bacon pieces (about 1 cup)

1/2

cup whipped cream cheese spread (from 8-oz container)

can (4.5 oz) Old El Paso™ chopped green chiles, drained

1/4

cup salsa

Steps

Hide Images

1

Heat oven to 400°F. Unroll pie crusts on work surface. Using 2 1/4-inch round cookie cutter, cut 12 rounds from each crust. Gently press 1 round in bottom and up sides of each of 24 ungreased miniature muffin cups.
2

Spoon about 1/2 teaspoon bacon into each pie crust-lined cup. In small bowl, mix cream cheese and chiles until blended. Spoon 1 teaspoon cheese mixture into each cup. Spoon remaining bacon evenly on top of cheese mixture in each cup.
3

Bake 13 to 16 minutes or until edges are golden brown. Cool 10 minutes. Remove from pan. Top each with 1/2 teaspoon salsa. Serve warm or cool.